Food color is a feature that provides preliminary information about their preference or
consumption. There are dominant pigments that determine the color of each food; the most …

Traditional nixtamalization produces the “gold standard” tortilla, but the process is
ecologically nonviable, and high nutrimental and phytochemical losses are reported. Many …

Whey and grape peels powders are valuable by-products which can improve dough
technological properties, producing high-quality gluten-free foods. Nixtamalized corn flour …

Nejayote is recognized as the main by-product resulting from the nixtamalization process of
maize kernels, which is categorized as an alkaline residue with a chemical composition …

Ethanolic extract from black beans coat is a source of flavonoids, saponins and antocyanins.
Nixtamalized maize flours (NF) are used for the preparation of products such as tortillas …

Tortillas were prepared using corn dough with Moringa flour at different proportions (T1, T 2
and T 3 w/w, on a dry basis). Tortillas were subjected to a proximal chemical analysis, their …

Nixtamalized products are very appreciated in México and the world; however, the
traditional nixtamalization process (TNP) is highly polluting. Extrusion nixtamalization …

The production of worldwide nixtamalized products has increased in Latin American
countries over the last years. For a better maize handling and exploitation of its nutritional …

The aim of this study was to compare the physicochemical, rheological, and morphological
characteristics of corn, nixtamalized flour, masa, and tortillas from the traditional …

Fresh nixtamalized maize dough (NMD) is commonly preferred by producers as raw material
for the manufacture of a diversity of nixtamalized products. Based on the application, NMD …